Spring to the Kitchen with Chef Andres Garcia
Spring has arrived and with that comes our fabulous new Spring menu in RG’s. Packed with seasonal, locally sourced, fresh delights, including ingredients from the Rowhill grounds and even from Chef Andres Garcia’s own apple trees, you can expect sensational Spring dishes in RG’s this season. Moving on from a lengthy winter, Chef Andres is ready to welcome guests with his spectacular new menu, curated with all things Spring at front of mind.
We sat down with Chef Andres to find out all about his inspiration behind the new Spring menu, his favourite ingredients and colours to use this season as well as his favourite dish on the menu. Hear what Andres had to say below:
Andres is loving the Wye Valley Grilled Asparagus starter this season. Packed with flavour and imagination, with Spring Pea Custard, Pancetta, Cured Egg Yolk and Sourdough Crouton, Andres describes his favourite dish as a ‘savoury creme brulee’. Not one to shy away from using what Spring provides us with at Rowhill, Andres’ says ‘Spring is my favourite time of year, everything comes to life and nature does the hard work for us, we’ve just got to go and collect it and see how we can use it’. It may come as no surprise then that Andres’ favourite Spring ingredient is wild garlic, plentiful around the local Rowhill area, and he loves to use it in a lot of his dishes in RG’s, even making fresh pesto and adding as a garnish in salads in some cases.
As well as wild garlic, Andres is looking forward to using fresh Cress from the grounds at Rowhill as well as apple blossom from his own apple trees at home to add some pops of colour here and there in RG’s very own dishes.
You can try Andres’ favourite Starter or go for something else from the new Spring menu in RG’s, take a look here.